CN106417848A - 蜜制白灵菇脯的制作方法 - Google Patents
蜜制白灵菇脯的制作方法 Download PDFInfo
- Publication number
- CN106417848A CN106417848A CN201610842671.1A CN201610842671A CN106417848A CN 106417848 A CN106417848 A CN 106417848A CN 201610842671 A CN201610842671 A CN 201610842671A CN 106417848 A CN106417848 A CN 106417848A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- mushroom body
- water
- pleurotus nebrodensis
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241000318836 Pleurotus nebrodensis Species 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000009508 confectionery Nutrition 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000007493 shaping process Methods 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 7
- 210000002686 mushroom body Anatomy 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 239000007788 liquid Substances 0.000 claims description 26
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 14
- 235000015177 dried meat Nutrition 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 235000012907 honey Nutrition 0.000 claims description 8
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 241000447437 Gerreidae Species 0.000 claims description 6
- 239000000834 fixative Substances 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
- 210000003298 dental enamel Anatomy 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000010265 sodium sulphite Nutrition 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 235000019082 Osmanthus Nutrition 0.000 claims description 3
- 241000333181 Osmanthus Species 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 3
- 239000004299 sodium benzoate Substances 0.000 claims description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims description 3
- 241000594394 Hedyotis Species 0.000 claims description 2
- 241000220317 Rosa Species 0.000 claims description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 206010011224 Cough Diseases 0.000 abstract 1
- 206010033546 Pallor Diseases 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000006521 Pleurotus eryngii var ferulae Nutrition 0.000 description 3
- 244000088486 Pleurotus eryngii var. ferulae Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 230000000954 anitussive effect Effects 0.000 description 2
- 229940124584 antitussives Drugs 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000035479 physiological effects, processes and functions Effects 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 208000009849 Female Genital Neoplasms Diseases 0.000 description 1
- 235000007162 Ferula assa foetida Nutrition 0.000 description 1
- 244000228957 Ferula foetida Species 0.000 description 1
- 235000012850 Ferula foetida Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 244000182264 Lucuma nervosa Species 0.000 description 1
- 235000000564 Lucuma nervosa Nutrition 0.000 description 1
- 244000158441 Pleurotus sajor caju Species 0.000 description 1
- 235000004116 Pleurotus sajor caju Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000234181 Syzygium samarangense Species 0.000 description 1
- 235000012096 Syzygium samarangense Nutrition 0.000 description 1
- 241001643642 Viticis Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003434 antitussive agent Substances 0.000 description 1
- 235000019507 asafoetida Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical compound [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种蜜制白灵菇脯的制作方法，其特征在于：采用选料→整理→洗涤→烫漂→护色→硬化→抽空→糖煮→浸糖→烘烤→整形→包装的加工工艺流程。有益效果：本发明产品表面晶莹剔透，口感香甜有韧性，具有白灵菇应有的鲜美滋味及气味，质地柔软并富有弹性，风味独特；本产品营养丰富，口感鲜美，可以调节人体生理平衡，增强人体免疫功能，具有消积镇咳等保健效果。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种蜜制白灵菇脯的制作方法。
背景技术
白灵菇，又名阿魏蘑、阿魏侧耳、阿魏菇，其肉质细嫩，味美可口，具有较高的食用价值，被誉为“草原上的牛肝菌”和“侧耳”，颇受欢迎。白灵菇营养丰富，据科学测定，其蛋白质含量占干菇的20%，含有17种氨基酸，多种维生素和无机盐。白灵菇还具有一定的医药价值，有消积、杀虫、镇咳、消炎和防治妇科肿瘤等功效。白灵菇的药用价值很高，它含有真菌多糖和维生素等生理活性物质及多种矿物质，具有调节人体生理平衡，增强人体免疫功能的作用。
新鲜的白灵菇在空气中容易氧化，不易贮藏，用于加工成蜜制白灵菇脯可实现对白灵菇原料的综合利用，食用方便，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决白灵菇不易贮藏的问题，提供一种蜜制白灵菇脯的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种蜜制白灵菇脯的制作方法，其特征在于，采用选料→整理→洗涤→烫漂→护色→硬化→抽空→糖煮→浸糖→烘烤→整形→包装的加工工艺流程，具体操作步骤为：
（1）选料与洗涤：选择形态完整、无病虫害的新鲜白灵菇，剔除杂质，切除菇脚，将丛生菇分成单朵，用清水洗净备用；
（2）烫漂：在夹层锅中加入清水，在水中添加0.15％苹果酸、0.06%维生素C，加热到水沸，加入白灵菇，轻轻搅拌，待菇体变软时捞出，立即投入冷水中冷却；
（3）护色和硬化：将冷却后的白灵菇倒入含0.02％亚硫酸氢钠和0.1％氯化钙混合液中进行护色硬化12h，再将菇体捞出，用流动水漂洗干净；
（4）抽空：先配制28％的果糖液，然后加入适量的甜草液、桂花浸膏、金银花和羧甲基纤维素，混合均匀后连同菇体一起倒入抽滤器中用真空泵抽至真空度为1.25kPa，保持55min后即可；
（5）糖煮：抽空后将菇体捞出，并将糖液倒入夹层锅内，加入适量的刺玫果汁、白茅根、饴糖，加热至沸，然后倒入菇体，保持蒸汽压为0.56MPa，缓慢煮制，分两次加入28％果糖液和35％蛋白糖液；当菇体煮至透明状，糖浓度达50％时，立即停止加热；
（6）浸糖：将糖液连同菇体一起出锅，盛入搪瓷内浸渍28h；
（7）烘烤：先用含0.05％苯甲酸钠的温水洗去菇体表面的糖液，然后放入烤盘中，送入烤房，在65℃下烤至含水量为20％，烘烤10h；
（8）包装：待菇脯冷却后，稍加整形，用食品塑料袋密封包装。
有益效果：本发明产品表面晶莹剔透，口感香甜有韧性，具有白灵菇应有的鲜美滋味及气味，质地柔软并富有弹性，风味独特；本产品营养丰富，口感鲜美，可以调节人体生理平衡，增强人体免疫功能，具有消积镇咳等保健功效。
具体实施方式
实施例1：
一种蜜制白灵菇脯的制作方法，具体操作步骤为：
（1）选料与洗涤：选择形态完整、无病虫害的新鲜白灵菇、凤尾菇，剔除杂质，切除菇脚，将丛生菇分成单朵，用清水洗净备用；
（2）烫漂：在夹层锅中加入清水，在水中添加0.2％苹果酸、0.1%维生素C，加热到水沸，加入菇体，轻轻搅拌，待菇体变软时捞出，立即投入冷水中冷却；
（3）护色和硬化：将冷却后的菇体倒入含0.3％亚硫酸氢钠和0.15％氯化钙混合液中进行护色硬化5h，再将菇体捞出，用流动水漂洗干净；
（4）抽空：先配制30％的麦芽糖液，然后加入适量的甜菊糖浆、丁香、甘草和羧甲基纤维素，混合均匀后连同菇体一起倒入抽滤器中用真空泵抽至真空度为8.36kPa，保持45min后即可；
（5）糖煮：抽空后将菇体捞出，并将糖液倒入夹层锅内，加入适量的豆蔻、柴胡、莲雾，加热至沸，然后倒入菇体，保持蒸汽压为0.23467MPa，缓慢煮制，分两次加入30％冷麦芽糖液和40％蛋白糖液；当菇体煮至透明状，糖浓度达55％时，立即停止加热；
（6）浸糖：将糖液连同菇体一起出锅，盛入搪瓷内浸渍28h；
（7）烘烤：先用含0.02％山梨酸钾的温水洗去菇体表面的糖液，然后放入烤盘中，送入烤房，在75℃下烤至含水量为10％，烘烤8h；
（8）包装：待菇脯冷却后，稍加整形，用食品塑料袋密封包装。
实施例2：
一种蜜制白灵菇脯的制作方法，具体操作步骤为：
（1）选料与洗涤：选择形态完整、无病虫害的新鲜白灵菇、花菇，剔除杂质，切除菇脚，将丛生菇分成单朵，用清水洗净备用；
（2）烫漂：在夹层锅中加入清水，在水中添加0.1％柠檬酸、0.3%维生素C，加热到水沸，加入菇体，轻轻搅拌，待菇体变软时捞出，立即投入冷水中冷却；
（3）护色和硬化：将冷却后的菇体倒入含0.4％亚硫酸氢钠和1.2％氯化钙混合液中进行护色硬化2-4h，再将菇体捞出，用流动水漂洗干净；
（4）抽空：先配制30％的糖液，然后加入适量的麦芽糖浆、桂花浸膏、紫菀和羧甲基纤维素，混合均匀后连同菇体一起倒入抽滤器中用真空泵抽至真空度为5.34kPa，保持25min后即可；
（5）糖煮：抽空后将菇体捞出，并将糖液倒入夹层锅内，加入适量的黄荆叶、蛋黄果、五加皮，加热至沸，然后倒入菇体，保持蒸汽压为0. 24528MPa，缓慢煮制，分两次加入35％冷果糖液和50％蔗糖液；当菇体煮至透明状，糖浓度达75％时，立即停止加热；
（6）浸糖：将糖液连同菇体一起出锅，盛入搪瓷内浸渍18h；
（7）烘烤：先用含0.01％苯甲酸钠的温水洗去菇体表面的糖液，然后放入烤盘中，送入烤房，在70℃下烤至含水量为16％，烘烤6-8h；
（8）包装：待菇脯冷却后，稍加整形，用食品塑料袋密封包装。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种蜜制白灵菇脯的制作方法，其特征在于，采用选料→整理→洗涤→烫漂→护色→硬化→抽空→糖煮→浸糖→烘烤→整形→包装的加工工艺流程，具体操作步骤为：
（1）选料与洗涤：选择形态完整、无病虫害的新鲜白灵菇，剔除杂质，切除菇脚，将丛生菇分成单朵，用清水洗净备用；
（2）烫漂：在夹层锅中加入清水，在水中添加0.15％苹果酸、0.06%维生素C，加热到水沸，加入白灵菇，轻轻搅拌，待菇体变软时捞出，立即投入冷水中冷却；
（3）护色和硬化：将冷却后的白灵菇倒入含0.02％亚硫酸氢钠和0.1％氯化钙混合液中进行护色硬化12h，再将菇体捞出，用流动水漂洗干净；
（4）抽空：先配制28％的果糖液，然后加入适量的甜草液、桂花浸膏、金银花和羧甲基纤维素，混合均匀后连同菇体一起倒入抽滤器中用真空泵抽至真空度为1.25kPa，保持55min后即可；
（5）糖煮：抽空后将菇体捞出，并将糖液倒入夹层锅内，加入适量的刺玫果汁、白茅根、饴糖，加热至沸，然后倒入菇体，保持蒸汽压为0.56MPa，缓慢煮制，分两次加入28％果糖液和35％蛋白糖液；当菇体煮至透明状，糖浓度达50％时，立即停止加热；
（6）浸糖：将糖液连同菇体一起出锅，盛入搪瓷内浸渍28h；
（7）烘烤：先用含0.05％苯甲酸钠的温水洗去菇体表面的糖液，然后放入烤盘中，送入烤房，在65℃下烤至含水量为20％，烘烤10h；
（8）包装：待菇脯冷却后，稍加整形，用食品塑料袋密封包装。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610842671.1A CN106417848A (zh) | 2016-09-23 | 2016-09-23 | 蜜制白灵菇脯的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610842671.1A CN106417848A (zh) | 2016-09-23 | 2016-09-23 | 蜜制白灵菇脯的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417848A true CN106417848A (zh) | 2017-02-22 |
Family
ID=58167337
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610842671.1A Withdrawn CN106417848A (zh) | 2016-09-23 | 2016-09-23 | 蜜制白灵菇脯的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106417848A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156268A (zh) * | 2017-05-27 | 2017-09-15 | 芜湖市三山区绿色食品产业协会 | 一种白灵菇脯的制作方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757237A (zh) * | 2015-03-29 | 2015-07-08 | 陶峰 | 一种糖渍花菇的制作工艺 |
| CN105341295A (zh) * | 2015-11-10 | 2016-02-24 | 胡志荣 | 一种果糖麦冬保健蜜饯的制作方法 |
| CN105432921A (zh) * | 2015-11-16 | 2016-03-30 | 栾培培 | 一种果味蜜茶树菇脯的制作方法 |
-
2016
- 2016-09-23 CN CN201610842671.1A patent/CN106417848A/zh not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757237A (zh) * | 2015-03-29 | 2015-07-08 | 陶峰 | 一种糖渍花菇的制作工艺 |
| CN105341295A (zh) * | 2015-11-10 | 2016-02-24 | 胡志荣 | 一种果糖麦冬保健蜜饯的制作方法 |
| CN105432921A (zh) * | 2015-11-16 | 2016-03-30 | 栾培培 | 一种果味蜜茶树菇脯的制作方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156268A (zh) * | 2017-05-27 | 2017-09-15 | 芜湖市三山区绿色食品产业协会 | 一种白灵菇脯的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104222772B (zh) | 一种干果肉糯米糕点及其制备方法 | |
| CN104738291A (zh) | 一种低糖黑木耳蜜饯的制作方法 | |
| CN103609815A (zh) | 一种山楂果脯的制备方法 | |
| KR101197606B1 (ko) | 마늘 절편 정과의 제조방법 | |
| CN104705473A (zh) | 一种平菇脯的加工工艺方法 | |
| CN106306283A (zh) | 一种杏鲍菇脯的加工工艺 | |
| CN104522274A (zh) | 一种低糖荸荠保健脯的制作方法 | |
| CN104431242A (zh) | 一种茶树菇脯的制作方法 | |
| CN104366395A (zh) | 一种果味糖蒜的加工工艺 | |
| CN106417848A (zh) | 蜜制白灵菇脯的制作方法 | |
| CN110623118A (zh) | 一种刺梨柚子果茶、果酱的制作方法 | |
| CN106135584A (zh) | 一种刺儿菜茶的制造工艺 | |
| CN104757520A (zh) | 一种茶树菇即食菜的制作工艺 | |
| CN104705472A (zh) | 杏鲍菇营养保健脯的加工方法 | |
| CN105146030A (zh) | 一种黄桃蜜饯的制作方法 | |
| CN107373486A (zh) | 一种柿饼干的制作方法 | |
| CN1246290A (zh) | 黑豆脯及其制备工艺 | |
| CN105341295A (zh) | 一种果糖麦冬保健蜜饯的制作方法 | |
| CN112155187A (zh) | 一种红薯枣的制备方法 | |
| CN106070948A (zh) | 一种低糖平菇脯的制作方法 | |
| CN105076318A (zh) | 一种防癌绿茶板栗酥及其制备方法 | |
| CN103652249A (zh) | 一种蜜山药的制作方法 | |
| CN106071006A (zh) | 一种果味白灵菇蜜饯的加工方法 | |
| CN106035954A (zh) | 一种蜜汁朝鲜蓟的制作方法 | |
| CN105265730A (zh) | 一种螺丝菜保健蜜饯的制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170222 |
|
| WW01 | Invention patent application withdrawn after publication |